Peeling Shrimp
And making use of the skins!

Just in case you haven't seen the easiest way to peel shrimp, I find a simple pair of scissors works better than those "shrimp peelers." More importantly, don't throw away those shrimp skins, they make the best soup broth, stock or base for a pasta, paella, risotto, fideo and numerous sauces!

Ingredients for broth:

Olive Oil
Minced or Chopped Garlic
Shallot or Onion Diced
Fresh Parsley
Rick's Chef Salt
Shrimp Skins

This is just a base, you can easily expand on this by seasoning it with just about anything you want depending on the "feel" you want your future dish to have. Think: saffron, soy sauce, or curry for a Mediterranean, Asian or Middle Eastern influence.

Video on Vimeo!

©2013 Rick and Diana Boufford & The Black Sheep Cooking Club
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